As California endures the heatwave, and fire season makes the beloved landscape particularly apocalyptic, I stand in limbo, trying to savor the last of summer while slowly making the transition into earthy autumnal tones. Though I love the bright colors and strong sunlight that these months have pushed me towards, rustic neutrals, ruddy browns, and smoky greens feel more comforting. I'm still finding my footing, tentatively moving my way through the world of styling and photography, grasping at new techniques wherever I can. Stylistically, I'm drawn towards rustic settings that feel less staged, more welcoming and atmospheric. Snapshots of everyday life, with the beauty of fresh ingredients and mundane settings emphasized.

Rambling, I know, but all this to say I'm still honing in on a style, one that is much more clearly expressed in cooler seasons. Still, some of the warmth and atmosphere shines through, and I think I've managed to tiptoe between the seasons.

Knowing we're upon the hottest part of the year, I thought a cold and creamy dessert would satisfy some late-summer cravings. And it was time for something sweet! This panna cotta is lightly sweetened with honey and speckled with vanilla bean. I had it in my head that figs would complement the gentle sweetness of honey, alas it's not quite the season. What I found at our tiny Tuesday farmers market was possibly even better. Jewel-toned plums at peak ripeness, blushing shades of ocher and rosy red.

A few days later, I noticed a dozen green figs on our tree, so I'll be patient.

Panna cotta, which translates to cooked cream, is a bit of a rarity, usually seen served in Italian restaurants. It's not something I often think of making, which is quite baffling when I remember about how easy it is. Perhaps the most challenging part is removing them from their molds, which is a step you are welcome to skip.

Since I don't have enough ramekins for a full recipe, I fit them all into little glass jars, which I may even prefer, since I get a peek at the beautiful speckles of vanilla on the bottom. If you are going to unmold the panna cotta, chill for at least 4 hours instead of 2. Run a knife along the rim then dip the jars into warm water for 5 seconds, incrementally. Sometimes you'll find one that is stubborn or suctioned to the glass, but the presentation outweighs the momentary struggle. If you have chilled longer than a few hours, I recommend letting the panna cotta sit at room temperature for 5 minutes before serving, just to relax the gelatin a tad. 

Maybe it's just the times, but simple joys like the satisfying wiggle and creamy bite of panna cotta make me happy. Panna cotta is something of an understated dessert. But, it's simplicity allows all of the mellow flavors and nuances to shine through, from the subtle sweetness of warm milk to the gentle notes of honey.

Honey Vanilla Bean Panna Cotta with Sautéed Plums

Creamy panna cotta, delicately sweetened with honey and speckled with vanilla bean, served with glistening sautéed plums.

Ingredients

For the Panna Cotta

• 1 1/2 cups milk

• 1 tablespoon powdered gelatin

• 3 tablespoons honey

• 1 1/2 cups heavy cream

• 1 vanilla bean, halved and seeded

• 1/4 teaspoon salt

• cooking spray or vegetable oil, for greasing

For the Sautéed Plums

• 6 plums, thinly sliced

• 2 tablespoons unsalted butter

• 1 tablespoon honey

• 2 tablespoons brown sugar

• 1/4 cup toasted slivered almonds

Method

Lightly grease 6 (4-ounce) ramekins, wiping most of the oil away leaving a thin layer.

1. Pour the milk into a small pot or saucepan, then evenly sprinkle the powdered gelatin over the top. Let sit for 5 minutes, until the surface begins to wrinkle and the powder starts to absorb some of the liquid.

   Meanwhile, mix together the heavy cream, vanilla bean seeds and salt, breaking up any clumps of seeds and set aside.

2. Over low heat, whisk the the gelatin into the milk, gradually heating the liquid until the granules dissolves. The milk should be warm; do not allow to simmer or boil. Whisk in the honey and stir until smooth.

   Once the honey and gelatin has dissolved and heated through, slowly pour in the cream mixture, whisking as you go.

3. Pour the panna cotta mixture into the greased ramekins, then refrigerate for at least 2 hours. If unmolding from ramekins, refrigerate for at least 4 hours. Run a knife along the rim of the panna cotta, then submerge the ramekin in warm water for 5 seconds and flip onto a plate.

For the sautéed plums

1. In a large pan, heat the butter over medium-low heat, then add the plums. Sauté for 2 minutes until the plums glisten, then add the honey and brown sugar. Sauté for another 5 minutes, until the sugars dissolve, the juices thicken and the plums are shiny and slightly soft.

   Let cool for a few minutes then serve over panna cotta with a sprinkle of toasted almonds.